Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal at home with this rich and creamy pasta dish. Tender lobster-filled ravioli and succulent shrimp are bathed in a velvety tarragon cream sauce, punctuated by sweet bursts of grape tomatoes. It’s a celebration-worthy dinner that comes together in just 30 minutes.

The sauce, made with sour cream and butter, gets a fresh herbal lift from tarragon, while the tomatoes add a pop of acidity to balance the richness. Perfect for a date night or when you’re craving something extra special.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and chop until you have 1 tablespoon.
2. Melt 1 tablespoon butter in a large pan over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling, add the ravioli to the pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain the ravioli.
4. While the ravioli cook, rinse the shrimp and pat dry with a paper towel. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
5. Add the drained ravioli to the pan with the shrimp. Gently stir in the sour cream, remaining 1 tablespoon butter and half the chopped tarragon (use less to taste). Combine and season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli mixture between bowls. Garnish with the remaining tarragon (to taste) and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for tarragon?

Fresh dill or basil can work, though the flavor will be different.

Can I make this dish dairy-free?

You can try using dairy-free butter and sour cream alternatives, but the sauce may not be as creamy.